Sada Bhat with Ilish Bhapa

Ingredients

• 600 g Hilsa Fish (cut into 4-5 cm thick steaks)
• 2 tbsp Black Mustard Seeds
• 2 tbsp Yellow Mustard Seeds
• 2 tbsp Poppy Seeds
• 4 tbsp Grated Coconut (fresh or unsweetened desiccated)
• 4 tbsp Plain Yogurt (whisked until smooth)
• 6 pcs Green Chilies (2 for paste, 4 for garnish)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 4 tbsp Mustard Oil (cold-pressed for best flavor)
• 0.25 cup Water (as needed for grinding)

Instructions

1. 1

   Prepare the Spice Paste

   • Soak the black mustard seeds, yellow mustard seeds, and poppy seeds in warm water for at least 30 minutes. This helps in grinding them to a fine paste and reduces bitterness.
   • Drain the water completely. In a grinder jar, combine the soaked seeds, grated coconut, 2 green chilies, and a pinch of salt.
   • Grind to a very smooth paste, adding a little water at a time as needed. Avoid over-grinding to prevent the paste from turning bitter.
2. 2

   Marinate the Fish

   • In a mixing bowl, combine the freshly ground mustard-poppy seed paste, whisked plain yogurt, turmeric powder, 1 tsp of salt, and 2 tablespoons of mustard oil. Mix everything well to form a smooth marinade.
   • Gently coat each piece of Hilsa fish with this marinade, ensuring all sides are covered.
   • Let the fish marinate for 15 to 30 minutes to allow the flavors to penetrate.
3. 3

   Arrange for Steaming

   • Select a steel tiffin box or a heatproof container with a tight-fitting lid.
   • Arrange the marinated fish pieces in a single layer inside the box. Do not overcrowd.